Easy Tomato Cauliflower Curry Recipe
This weeknight cauliflower curry simmers in a tomato-coconut sauce with warm spices. Cozy, vibrant, and perfect over rice or naan.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil or avocado oil
- 1.5 cup yellow onion, diced finely chopped
- 2 tsp fresh ginger, minced
- 2 tsp garlic, minced
- 1.5 tbsp curry powder mild or hot
- 1 tsp ground cumin
- 0.75 tsp ground turmeric
- 1 tsp garam masala
- 0.5 tsp smoked paprika sweet or smoked
- 0.25 tsp red pepper flakes to taste
- 1.5 lb cauliflower florets bite-size pieces
- 2 cup crushed tomatoes canned or fresh
- 0.75 cup vegetable broth low sodium
- 1 cup full-fat coconut milk for extra creaminess
- 0.75 cup frozen green peas no need to thaw
- 1.25 tsp fine sea salt plus more to taste
- 0.25 tsp black pepper
- 1 tbsp lemon juice fresh-squeezed
- 0.25 cup fresh cilantro, chopped for garnish
Instructions
Preparation Steps
- Warm the oil in a wide pot over medium heat.
- Add onion and a pinch of salt; cook until softened, 5 minutes.
- Stir in ginger and garlic; cook until fragrant, 1 minute.
- Sprinkle in all spices; stir constantly to bloom, 30 seconds.
- Add cauliflower; toss to coat in spices, about 2 minutes.
- Pour in tomatoes and broth. Add salt and pepper. Bring to simmer.
- Cover and cook, stirring sometimes, until cauliflower is tender, 12 to 15 minutes.
- Stir in coconut milk and peas; simmer uncovered until slightly thickened, 3 to 4 minutes.
- Stir in lemon juice and cilantro; taste and adjust seasoning.
- Serve hot over rice or with warm naan.
Notes
For extra protein, add a cup of drained chickpeas with the tomatoes. Want it lighter? Swap coconut milk for 3/4 cup cashew cream. Leftovers keep 4 days chilled and freeze well for up to 2 months.
This recipe is an original creation inspired by classic Easy Tomato Cauliflower Curry Recipe flavors. All ingredient ratios and instructions are independently developed.